Having been introduced by Swiss physician Bircher-Brenner back in 1900, this recipe was a staple in the diets of Swiss hospital patients who would regularly eat it as part of an ‘easy-to-digest’ meal. Originally mixed with apples, nuts, oats, lemon juice and condensed milk, Baking Hermann has introduced a modern twist by poaching seasonal fruit with fresh thyme, orange zest and star anise. To top this creamy müsli and fruit combo? Juicy sultanas, unshelled pistachios and a drizzle of agave syrup. Breakfast heaven!
2. Top and tail rhubarb/fruit of choice, cut into 5cm chunks and add it to a baking dish along with the strips of orange zest, orange juice and thyme
3. Cover with kitchen foil and poach for 45 minutes, until you can easily pierce the rhubarb with a knife.
4. Let it cool entirely, then remove the orange zest and thyme and carefully transfer the rhubarb into a deep bowl.
5. Drizzle 3/4 of the agave syrup into the baking dish and mix with the juices until dissolved.
6. Once dissolved drizzle the juices over the rhubarb and leave to marinate in the fridge until needed.
1. Start the Müsli the day before. Simply mix the organic coarse oats müsli blend and oat milk/milk of choice and refrigerate overnight.
2. The next day pre-heat the oven to 180°C. Once hot, tip the pistachios onto a baking tray and roast for 10 minutes. Then roughly chop them. Core the apple/pear and grate into bowl of oats. Keep some aside for later to garnish (you can drizzle some clementine juice to stop from browning)
3. Add the sultanas and pistachios and the remaining clementine juice.
4.If the Müsli is too thick, loosen it with a dash of milk or water.
5. Add the poached fruit and tablespoon of poached juices followed by the remaining apple as well as dusting of flaxseed. Then drizzle the remaining agave syrup and serve.